Last Saturday, I was at Whole Foods with a friend, and we grabbed an early lunch after a race to benefit Give Kids the World. As I was strolling along the salad bar, I came across their autumn version of succotash. I piled a heap on my plate, and when I sat down and tried a bite, I knew I had to recreate it! Butternut squash is high in vitamins A and C boosting eye health, anti-inflammatory benefits, and immune support, so eat away! 🙂

Butternut Squash and Green Bean Succotash

1 butternut squash, cooked* and cubed

3 cups fresh green beans, cut in half

1 cup lima beans (I used frozen)

1 cup organic corn (Again, I used frozen)

1/4 cup onion, finely chopped

1-2 garlic clove, minced

2 tablespoons olive oil

1 Tablespoon white balsamic vinegar

1 teaspoon dried Italian seasoning

Fresh parsley

Salt and pepper to taste

Place all vegetables (squash-onion) into a large mixing bowl. Sprinkle with Italian seasoning and s&p, scatter on garlic, drizzle with oil and vinegar, and add in fresh parsley. Carefully stir to combine and coat thoroughly. Allow to chill at least 2 hours, preferably longer, if possible, for the flavors to marry. Makes about 8 – 10 servings. Serve alone or on top of your favorite lettuce.

*Slice in half, lengthwise. Scoop out seeds. Place flesh side down onto an oiled cookie sheet lined with foil. Bake at 350 for about 30 min or until slightly soft when squeezed. Cool and then cube.